- 2 ripe bananas (well baked)
- 300 g all-purpose flour
- 100 g sugar
- 2 eggs
- 100 g melted butter
- 80 g sour cream / kefir / yogurt
- Vanilla essence
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 100 g candied cherries
- 100 g toasted and finely chopped almonds
Begin by whisking the eggs with a pinch of salt and sugar until the mixture becomes light, airy, and foamy, forming the base of your delicious batter.
Slowly pour in the melted butter, then add sour cream and a few drops of vanilla essence, mixing gently until everything blends smoothly without overworking the mixture.
Mash the ripe bananas thoroughly with a fork until creamy, then fold them into the bowl, allowing their natural sweetness and moisture to enrich the developing batter beautifully.
Sift the flour together with baking powder and baking soda, then incorporate these dry ingredients gradually, using a spatula to combine everything into a smooth, uniform batter.
Add the candied cherries and finely chopped toasted almonds, folding them gently to distribute evenly, ensuring each slice will contain delightful bursts of flavor and crunchy texture.
Prepare a rectangular baking tray by lining it with parchment paper and greasing it lightly, then pour in the batter and sprinkle extra almonds generously on top.
Bake the cake at 180 degrees Celsius for about fifty minutes, then cool completely before slicing, allowing flavors to settle and the texture to become perfectly tender.